Jenise wrote:Mike Bowlin wrote:Lets do Turkish pizza using lamb merguez sausage and a spicy tomato chermoula sauce with a sprinkling of mixed cheese.
I would like that!
But, of course, we're in Billyham where there's no such thing as lamb merguez sausage.
3/4 lb Umpqua Valley grass fed ground lamb 70/30
2 teaspoons mined garlic
1 teaspoon ground cumin
1 teaspoon smoked spanish paprika
cayenne to taste
1/8 teaspoon ground vietnamese cinnamon
1 teaspoon ground coriander
1/2 teaspoon french peper (2/3 black peper 1/3 all spice)
3/4 teaspoon kosher salt
2 tablespoons red wine
Combine. Allow to rest overnight in refer.
Saute and add to pizza as you would other sausage.
This lamb also makes one heck of a pot of lentil soup go over the top.